Italian Shakshuka

Name: Italian Shakshuka
Total time: 60 min
Ingredients: 2 TBSP Monini Toscano PGI Extra Virgin Olive Oil, plus extra for drizzling; ½ Medium White Onion, diced; 1 Yellow Bell Pepper, diced; 2 Cloves Garlic, minced; 1 tsp Ground Coriander; 1 tsp Smoked Paprika; ½ tsp Cumin; ¼ tsp Crushed Red Pepper (optional); Salt and Pepper to Taste; 15 oz Can Diced Fire Roasted Tomatoes; 8 oz Can Tomato Sauce; 3-4 Lg Eggs; ¼ C Crumbled Feta Cheese; Fresh Basil; Bread of Choice for dipping

Easy
Second Course

Ingredients

Serving 6 - 8

2 TBSP Monini Toscano PGI Extra Virgin Olive Oil, plus extra for drizzling
½ Medium White Onion, diced
1 Yellow Bell Pepper, diced
2 Cloves Garlic, minced
1 tsp Ground Coriander
1 tsp Smoked Paprika
½ tsp Cumin
¼ tsp Crushed Red Pepper (optional)
Salt and Pepper to Taste
15 oz Can Diced Fire Roasted Tomatoes
8 oz Can Tomato Sauce
3-4 Lg Eggs
¼ C Crumbled Feta Cheese
Fresh Basil
Bread of Choice for dipping

Preparation

In a cast iron skillet, heat Extra Virgin Olive Oil over medium heat. Saute the onion and pepper for 3-4 minutes, or until soft.
Add garlic and spices and allow spices to toast for 1-2 minutes.
Add fire roasted tomatoes and tomato sauce. Bring to a simmer and let simmer for 7-8 minutes, stirring occasionally.
Make a well in the tomatoes for each of the eggs and carefully crack the eggs into the wells. Season the eggs with salt and pepper.
Cover the skillet and allow eggs to cook just until whites are set but yolks are still runny.
Remove shakshuka from heat and top with crumbled feta, fresh basil, and a drizzle of the Monini Toscano PGI Extra Virgin Olive Oil.
Serve warm with toasted bread.

Add an extra touch

PGI TOSCANO EXTRA VIRGIN OLIVE OIL

CHEF

Liz Buuck

recipe developer and food photographer